| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped fresh cilantro |
| 1/2 | c | Peeled and finely chopped cucumber |
| 1/2 | c | Finely chopped red onion |
| 1 | c | Plain yogurt |
| 3 | tb | Vegetable oil |
| 1 | ts | Cumin seeds |
| 1 | ts | Fennel seeds |
| 1 | ts | Crushed red pepper flakes |
| 2 | tb | Ground coriander |
| 1 | c | Chopped onions |
| 1 | tb | Grated fresh ginger |
| 1 | md | Zucchini; 1" pieces |
| 1 | Red or green bell pepper; 1" pieces | |
| 3 | c | Cooked chickpeas |
| 1 1/2 | c | Peeled; chopped fresh tomatoes mixed with |
| 2 | tb | Tomato paste |
| Salt and pepper to taste |
INSTRUCTIONS
Julie Sahni Combine the cilantro, cucumber, red onion, and yogurt. Mix well, transfer to a small serving bowl, and refrigerate until needed. In a large saute pan, heat the oil over medium-high heat; saute the cumin, fennel, pepper flakes, coriander, and onions until the onions are lightly browned, about 8 min. Add ginger, zucchini, and bell pepper, and mix well. Pour 1/3 c water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 min. Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook uncovered until the ragout is heated through and the sauce is thick, about 5 min. Season to taste. Serve ragout garnished with the cilantro-yogurt mixture and accompanied by pita or nan bread. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98, converted by MM_Buster v2.0l.
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